Pizza/Focaccia Dough

4-5 cups flour

1 1/3 cup lukewarm water

1 T. dry yeast

2 T. extra virgin olive oil

1 tsp. honey

1 tsp. salt

Directions: Add water, yeast, and honey to a large bowl and let the yeast dissolve, about 5 minutes. Add the flour and start mixing using your hand or a fork. Once the dough has come together, add the olive oil and salt and knead it in the bowl until it becomes smooth, about 10 minutes. The dough will be slightly sticky but should bounce back when pressed on. (Can you grab/scrunch the dough in your hand and drop it easily to the counter?) Add more flour or water to garner proper consistency. Cover the bowl with a damp towel and leave it to rise for an hour in a warm place. Preheat the oven to 400 degrees. Line a baking tray with parchment paper.

For Pizza: Cut dough into pizza-size balls. Turn the ends under to form a ball without touching the top/outer layer for pizza. This adds air to the dough. Let the dough rest for another 30 minutes. Take risen dough and flip into Seminole flour to cover both sides, touching it as little as possible. Now, stretch to desired thickness and add desired toppings. Bake.

For Focaccia: Place the dough on a lightly floured surface and, using more flour as you go, shape it into a rectangle using your hands. Transfer the dough to the baking tray with light dusting of Seminole flour on paper. Let the dough rest for another 30 minutes. Poke little holds into the dough with your fingers, then drizzle it with olive oil and sprinkle with sea salt and fresh rosemary or desired herb of choice. Bake 20-25 minutes. After removing from oven, hit it with another splash of olive oil and dash of sea salt.

Comment: Can make the dough, divide into pizza-size balls, and raise in the refrigerator overnight. It can also be stored in the freezer and thaw a day ahead of use.